Vegan Lasagna



Ingredients for Vegan Lasagna

1 bunch of broccoli (small to medium heads)
1 medium zucchini
4 large carrots
1 clove of garlic, minced

1 to 2 jars of spaghetti sauce
package of lasagna noodles

2 tbsp. olive oil
1/2 cup water

1 tbsp. parsley
1 tbsp. basil
2 tsp. oregano
1/4 tsp. nutmeg

An oven preheated to 350°
aluminum foil
food processor
a 9x13 glass baking dish

Directions

Mince garlic and sauté it in a pan with the olive oil.

As the garlic sautés, finely chop the broccoli, carrots, and zucchini using your food processor. When the garlic is tender, put the chopped vegetables into the pan with the garlic. Add the water, and sprinkle the nutmeg on the top. Steam covered.

Do not precook the lasagna noodles!

Let the vegetables cook for about 10 to 15 minutes. Drain them well and then mix in the other spices.

In the bottom of the baking disk, pour a thin layer of spaghetti sauce. You're looking to coat the bottom, but to not have any depth to the sauce.

Lay lasagna noodles on top of the thin layer of sauce so you have the bottom of the pan completely covered in a single layer of noodles. With the long noodles we buy, that's three noodles.

Put half the vegetables on top of the noodles, and spread them out so they form an even layer.

Cover that layer with more sauce, then add another layer of noodles. Put the rest of the vegetables on top of that layer of noodles.

Cover that with more sauce, then a final layer of lasagna noodles. Put another thin layer of sauce on top of the noodles to keep them from getting hard and chewy when baking.

Cover the pan with foil and bake it at 350° for 45 minutes. Depending on how much spaghetti sauce you used, you may want to put the baking dish on a cookie sheet just in case you get some sauce boiling over. It may take a couple of times to hit upon the amount of spaghetti sauce that makes the vegan lasagna turn out just the way you like.

At the end of 45 minutes, remove the foil and bake uncovered for another 15 minutes.

Remove and allow the vegan lasagna to cool before trying to cut pieces.

Feel free to adjust the proportions of broccoli and carrots. The amount of zucchini should stay small, unless you like your lasagna more soupy than solid, since the zucchini generates liquid.

Since this recipe uses no cheese, the lasagna pieces will not hold together as well as our vegetable lasagna recipe does. Take some care in moving the pieces from the pan to the plate.

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